Caramelised red onion and anchovy pasta with gremolata

• olive oil↗2 tbsp tbsp
• red onion↗3

  thinly sliced

• pappardelle↗200g g

  (or any long pasta)

• anchovy↗2

  fillet in oil, drained

• tomato paste2 tbsp tbsp
• lemon↗1

  zest and juice

• parsley↗15g g

  roughly chopped

• garlic cloves↗2

  finely chopped

Step-by-step instructions

1. 1

   Heat the oil in a large heavy skillet over medium heat. Sauté the red onion with a generous pinch of salt. Cook for 30‑35 minutes over medium‑low heat, stirring frequently, until caramelised and golden.

2. 2

   Meanwhile, prepare the gremolata. Mix the lemon zest and juice, parsley and garlic with a pinch of salt, then set aside. Cook the pappardelle according to the package instructions, reserving 120 ml of pasta water.

3. 3

   Add the anchovy fillets to the onion once it has caramelised, and let them melt. Add the tomato paste together with 15 turns of black pepper (about ½ tsp) and cook for 4‑5 minutes until the mixture darkens.

4. 4

   Add the cooked pasta to the sauce along with the reserved 120 ml of pasta water. Mix well, then transfer to a serving platter. Serve drizzled with the gremolata.